So now that it’s officially October, Halloween is coming up. And as a child, Halloween was my second favorite holiday (after Christmas, of course). It wasn’t because I dressed up, I actually didn’t really care for that part very much. It was the getting of the free candy, and the fact that my mom allowed us to eat it for weeks afterwards. Although, Halloween isn’t what it used to be now as all I can think of is all the artificial colors and bad things that are in traditional halloween candy. It kinda takes the fun out of it when I know I’ll be eating something that is so bad for me or that will make me feel sick.
One of the candies I used to get in my candy bag was peanut butter cups. I loved them, and I especially loved it when people had the miniature ones and doled out multiple of them instead of one larger one. They are just the perfect little bite of sweet peanut butter and creamy chocolate.
So, while I am craving them this time of year, I never buy them. Instead, I have created my own easy recipe that is made with just a few simple organic ingredients. While these are not exactly like traditional peanut butter cups, they take less than half the time to make! Which is why I’m calling them Easy Peanut Butter Cups. Candy making can be tedious and very time consuming, but I’ve created this simplified recipe with just a handful of ingredients that’s a fun take on mini peanut butter cups. And they are so good, so you’ll want to make and enjoy all month long! Find the recipe below.
Easy Mini Peanut Butter Cups
510 grams (18 ounces) organic milk chocolate, finely chopped
142 grams (1 cup) organic powdered sugar, sifted
1/4 cup (57 grams) organic salted butter, softened
32 grams (2 tablespoons) organic peanut butter
1/2 teaspoon organic vanilla extract 2 teaspoons water
Line a mini muffin or cupcake tin with liners.
Using a double boiler, add all of the chocolate. Melt completely and remove from the heat. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle, piping bag, or pyrex liquid measuring cup for easier filling. I used a squeeze bottle. Add a small amount of chocolate into the bottom of each liner, about one third of the way. Place the tray in the freezer for about 5 minutes to harden the chocolate.
While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, vanilla extract, and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.
Remove the tray from the freezer, and pipe a small dollop of peanut butter filling into the middle of each liner. If you don’t pipe it directly into the middle (leaving room on the sides, the cups will show peanut butter on the sides instead of chocolate). Transfer back to the freezer for about 5 minutes.
Remove from the freezer and add the remaining chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.
Store in the fridge for up to 2 weeks.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!